Market Grill Slight?

Just returned from a great Memorial Day Pacific Northwest jaunt.- Seattle, Victoria B.C., Mt. Rainer.We covered all the Big Name territory- Dahlia Lounge, Wild Ginger, Etta's, The Herb Farm. The Alaskan halibut was sublime as were the Copper RIver King and sockeye salmons.

My favorite meal of all was at the very simple counter of the Market Grill in Pike Place Market. Not surprising. All the best fish we've ingested has been at counters. Cal Pep in Barcelona, Swan Oyster Depot in San Fran, Pearl Oyster in NYC and now Market Grill in Seattle. I can't believe there aren't a ton of posts about this place! The grilled fish sandwiches were PERFECT.

A choice of either salmon or halibut on warm, fresh baguette from the nearby Pike Place bakery, some grilled onion, red pepper, and greens with awesome garlic pepper jelly from another nearby stall whose name escapes me. Such simplicity. No other choices save a wonderful clam chowder and fried chicken that no one in their right mind would order. Just a few items made perfectly. My husband and I started each day here with a small paper cup of chowder and one of each sandwich cut in half , slathered with extra pepper jelly and shared. I'm still dreaming of this perfect lunch. I'm still dreaming of the very mellow Mark, the one man act behind our yum fare who plodded around the small space humming along to wacky Fish music. It was such great, honest food. I am surprised no one mentioned it here. Snagging one of those seven or eight stools at the counter should be on all visitor's and native's lists :)

Other things we loved were the dark chocolate covered cherries at the Chukar stall (sold everywhere, even NYC- we were disappointed to learn we were about three weeks too early for the fresh dipped cherries and blueberies), Tully's coffee, the coconut cream pie at Etta's, the small and large portions and prices for the same dish that seemed available at so many restaurants, the cheese and onion bread at Pike Place Bakery, the cinnamon and sugar mini donuts at Daily Dozen, the nut chocolate chips at Cow Chip, the chicken hom bao at Mee Sum, the cheese proshky at Prosky's, and the "elephant ear" fried dough at the booths at the Folklife Festival.

Recommended from Chowhound

It's the season of presents, ornaments, bright reds and golds. Watch Chef Jayce Baudry channel all that inspiration into his latest creation, the Christmas Present Cake. This is the ultimate holiday table center piece.

If you want to spend more time caroling, and sipping wine instead of hanging in the kitchen, watch Chef Jansen Chan (International Culinary Center). make colored sugar, the easiest way to make basic sugar cookies shine on your holiday table.

The holidays mean it's time for bubbly. Let Wine & Spirit Education Trust (WSET) educator Vanessa Price teach you how to open a bottle properly and safely: without hurting somebody, or ruining that spark.

Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy